Easy Orzo, Leek and Dill Soup Recipe

Introduction

If you’ve always thought soup was complicated, this easy orzo, leek, and dill soup will change your mind. It’s a light, fresh, and comforting meal that comes together quickly using simple pantry staples. The mild flavor of leeks combined with bright dill and tender orzo makes each spoonful delightful.

Ingredients

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1 carrot, diced
• 1 leek, diced (include green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• 1/2 lemon, juiced
• Extra virgin olive oil, for drizzling
• Additional fresh dill sprigs, for garnish

Instructions

1. Step 1: Finely chop the red onion and garlic. Dice the carrot and leek, including the green parts. In a large pot, heat the olive oil over medium heat. Add the chopped vegetables, season with salt and pepper, and sweat them for about 6 minutes, stirring occasionally, until soft and fragrant.
2. Step 2: While the vegetables cook, boil water and dissolve a vegetable broth cube to make 6 1/3 cups of hot vegetable broth. Whisk until fully dissolved and set aside.
3. Step 3: Add the orzo pasta to the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in the dried thyme. Bring to a gentle boil, then reduce heat to a simmer. Cook for about 12 minutes, stirring occasionally to prevent sticking. Stir once more halfway through cooking for evenness.
4. Step 4: Taste your soup and adjust the seasoning with salt and pepper. Stir in the lemon juice and add 3 to 4 fresh dill sprigs, chopped or whole as preferred. Taste again and adjust flavors if needed. For a brighter finish, add a little more lemon juice just before serving.
5. Step 5: Ladle the soup into bowls. Drizzle each serving with extra virgin olive oil and garnish with additional dill sprigs. Serve hot and enjoy!

Tips & Variations

• Add the orzo late in cooking to avoid mushy pasta—about 10-12 minutes before the soup is done is ideal.
• Thoroughly wash leeks by slicing lengthwise and rinsing under cold water to remove grit.
• Swap orzo with small pasta shapes like ditalini or small shells, or use rice or pearl barley (adjust cooking time accordingly).
• Substitute fresh dill with parsley or chives, or use dried dill added earlier in cooking for best flavor.
• If out of lemon juice, try a splash of white wine or apple cider vinegar as a bright acidic finish.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The orzo will absorb some broth over time, so add a splash of vegetable broth or water when reheating to loosen the soup. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can also freeze the soup for up to 3 months in portioned containers; texture may change slightly after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of vegetable broth?

Yes, chicken stock can be used as a flavorful substitute, but it will no longer be vegetarian.

How do I keep the dill flavor fresh?

Add fresh dill and lemon juice right before serving to preserve their bright flavors. Cooking them too long can cause bitterness and loss of freshness.

Easy Orzo, Leek and Dill Soup Recipe

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★★★★★

4.6 from 133 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Easy Orzo, Leek and Dill Soup is a light, refreshing, and satisfying vegetarian soup made with tender orzo pasta, mild leeks, fresh dill, and bright lemon juice. Perfect for a quick weeknight meal, it comes together in one pot using simple pantry ingredients and delivers a fresh, herbaceous flavor with a comforting texture.

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Ingredients

Scale 1x2x3x

For the Soup:

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1 carrot, diced
• 1 leek, diced (including green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• 1/2 lemon, juiced

For Serving:

• Extra virgin olive oil, for drizzling
• Additional fresh dill sprigs

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Instructions

1. Prepare and Sweat the Vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Heat 1 tablespoon of olive oil in a large pot over medium heat, then add the chopped vegetables. Season with salt and pepper and sweat the vegetables, stirring occasionally, for about 6 minutes until they soften and become fragrant.
2. Prepare the Vegetable Broth: While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk until the cube fully dissolves and set aside.
3. Cook the Orzo with Herbs: Add the orzo pasta to the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in the dried thyme. Bring to a gentle boil, reduce heat to a simmer, and cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir once more halfway through for even cooking.
4. Season and Finish the Soup: Taste the soup and adjust salt and pepper as needed. Squeeze in the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole to your preference. Taste again and adjust seasoning. For a brighter flavor, add an extra splash of lemon just before serving.
5. Serve with Garnishes: Ladle the soup into bowls. Drizzle each serving with extra virgin olive oil and garnish with additional fresh dill sprigs. Serve hot and enjoy your comforting bowl of soup!

Notes

• Add the orzo during the last 10-12 minutes of cooking to keep it perfectly al dente and avoid mushiness.
• Be sure to clean leeks thoroughly by slicing lengthwise and rinsing under cold water to remove hidden dirt and sand.
• Add fresh dill and lemon juice only at the end of cooking to preserve their bright flavors and prevent bitterness.
• Taste and adjust seasoning after adding lemon juice as acidity can affect the perception of salt and pepper.
• Store leftovers in an airtight container in the fridge for up to 4 days; add extra vegetable broth when reheating to loosen the soup.
• Freeze soup for up to 3 months in portioned containers but note that orzo texture may slightly change upon thawing.

• Prep Time: 11 minutes
• Cook Time: 24 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: orzo soup, leek soup, dill soup, vegetarian soup, easy soup recipe, one pot meal, quick weeknight dinner, Mediterranean soup